Easy Pad Thai noodles

By: Evelyn Raab

Who needs takeout when you can stir up a wonderful version of everyone's favorite noodle dish so quickly? Although fish sauce is the traditional flavoring for Pad Thai, you can substitute soy sauce if you prefer (we promise not to tell). Feel free to adjust the level of spiciness to your taste.

Ingredients

3/4 lb.	(340 g)	dry rice noodles (1/4-inch/.5 cm wide)
3 tbsp.	(45 mL)	Heinz ketchup
3 tbsp.	(45 mL)	Asian fish sauce (or soy sauce, if you prefer)
2 tbsp.	(30 mL)	lime juice
1 tbsp.	(15 mL)	brown sugar
1/4 tsp.	(1 mL)	cayenne pepper
1/4 cup	(50 mL)	vegetable oil
3		eggs, beaten
1/2		small onion, minced
4		cloves garlic, minced
12 oz.	(340 g)	raw shelled shrimp, boneless chicken breast or firm tofu, cut into 1/2-inch/1 cm pieces
3 cups	(750 mL)	bean sprouts
4		green onions, cut into 1-inch slivers
1/2 cup	(125 mL)	water
1/4 cup	(50 mL)	chopped cilantro (optional — if desired)
1/4 cup	(50 mL)	unsalted peanuts, slightly crushed

1. At least half an hour before you want to begin cooking, place the dry rice noodles in a large bowl. Cover with hot tap water and let soak for at least 30 minutes or as long as two hours.
2. Meanwhile, prepare the rest of the ingredients. In a small bowl, stir together the ketchup, fish sauce (or soy sauce), lime juice, brown sugar and cayenne pepper. Have the beaten eggs, onion, garlic, shrimp (or chicken or tofu), bean sprouts, green onions, cilantro and peanuts in separate bowls so that they are ready to quickly throw in to the stir fry. Once you begin cooking, it will go very quickly.
3. Heat half of the vegetable oil in a wok or very large skillet over medium high heat. Add the eggs and cook, stirring until the eggs are firmly scrambled. Remove scrambled eggs to a bowl, breaking up into clumps.
4. Drain the noodles in a colander.
5. Add the remaining oil to the wok or skillet and heat over medium-high heat. Add the minced onion and garlic and cook, stirring constantly, until just golden — about 1 minute. Add the shrimp (or whatever you're using) and stir fry for 1 to 2 minutes or until cooked through. Now add the ketchup mixture, 2 cups (500 mL) of the bean sprouts, the green onions, the noodles and the water. Cook, stirring constantly, until the noodles are tender and most of the liquid has been absorbed. Return the scrambled egg to the pan along with the cilantro and toss to mix. Remove from heat and dump noodles onto a large bowl or platter. Top with the remaining bean sprouts and sprinkle with crushed peanuts.

Makes 4 to 6 servings.